Roasted Vegetable and Pesto Burrito
4 servings
25 minutes
Burrito with grilled vegetables and pesto is a wonderful blend of Mexican traditions and Mediterranean freshness. The birthplace of the burrito is Mexico, where tortillas with fillings have become a symbol of street food. This version combines aromatic grilled vegetables, fresh salad leaves, and zesty pesto that gives the dish a rich flavor. Sweet peppers, zucchini, and sweet potatoes fill the burrito with natural sweetness while cucumbers and tomatoes add juiciness. Light mayonnaise and alfalfa sprouts make it tender, while sesame adds a refined nutty note. This versatile dish can be served as a light lunch or dinner and is perfect for vegetarian diets. The crispy, slightly toasted tortilla harmoniously complements the filling's texture, turning the burrito into a true gastronomic delight.
1
Grill sweet pepper, zucchini sliced into rounds (about one and a half centimeters thick), and sweet potato (cut into one centimeter thick wedges) with oil on both sides until cooked. Then cut everything into large strips.
- Sweet pepper (capsicum): 1 piece
- Courgette: 200 g
- Sweet potato: 150 g
- Olive oil: 1 tablespoon
2
Cut cucumbers and tomatoes into medium cubes, and chop the onion finely.
- Tomatoes: 100 g
- Red onion: 20 g
- Cucumbers: 100 g
3
Heat the tortillas in a pan until they become flexible. Spread pesto on them. Add some salad leaves (lollo rosso, lettuce, corn, arugula, chard), tomatoes, cucumbers, onions, and roasted vegetables. Add mayonnaise (preferably homemade) and alfalfa sprouts (or any others to taste).
- Tortillas: 4 pieces
- Pesto: 100 g
- Mixed salad leaves: 100 g
- Tomatoes: 100 g
- Cucumbers: 100 g
- Red onion: 20 g
- Sweet pepper (capsicum): 1 piece
- Courgette: 200 g
- Sweet potato: 150 g
- Vegan (eggless) mayonnaise: 100 g
- Alfalfa sprouts: 40 g
4
Fold the edges of the flatbreads, then roll them into a burrito. Grill on both sides in a grill pan.
5
Serve with salad leaves, sprinkled with sesame and add a couple of drops of extra virgin olive oil.
- Mixed salad leaves: 100 g
- Sesame seeds: 3 g
- Extra virgin olive oil: 10 ml
